Certified Products

Valais rye bread AOP

Wholesome, authentic, slightly acidic… Valais-brand Valais rye bread AOP is the essence of alpine tradition. Originating in mountain villages, it only used to be made a few times a year, carefully preserved and shared with respect. Even today, every slice tells the story of patience, simplicity, and a deep connection to the land.

Why is it certified Brand Valais?

It is made in Valais with at least 80% of its ingredients, mainly rye, sourced in the canton. It is certified as Appellation d’Origine Protégée (Protected Designation of Origin).

Did you know...?

In the past, rye bread was only baked a couple of times a year in villages in Valais. It was stored dry, then dipped in milk or soup to soften it. Although it became hard, it never went mouldy – a bread as hardy as it is ingenious.

Why choose this product?

Because it originates in the mountains, fashioned by time, the climate and necessity. It has a strong identity, an unmistakeable taste, and a deep connection to the region. When you choose Valais rye bread AOP, you’re supporting living heritage.

Try it with…

Raclette du Valais AOP cheese or a charcuterie board Mountain butter, honey or a strong cheese A steaming-hot bowl of soup on a cold winter’s day

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Lovey Stephane

Champex-Lac 1938Route du Lac 35

Boulangerie-Pâtisserie Métrailler

Métrailler Nicolas et Ernest

Evolène 1983Rue centrale 184

Bäckerei Arnold

Arnold Amadeo

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Recipes with rye bread AOP

Recipes

Toasted Valais rye bread AOP with fillets of smoked trout, salt-baked beetroot and a ricotta and horseradish cream

Starter

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Recipes

Ponscheggla, traditional sweet pastry with rye bread, from the Saas valley

Dessert

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Recipes

Rascholini

Dessert

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